Sensus has developed a computer model that it claims can identify the “ideal combination” of stevia and oligofructose for the replacement of sugar in dairy products.
Nestlé has removed claims from its Nesquik UK website after investigation from the UK’s Advertising Standards Authority (ASA), although the ASA has not upheld a complaint.
The EU recently approved a health claim for fructose – but the EFSA opinion also included a health warning. So could the positive health claim lead to negative health outcomes?
EFSA backing of a blood glucose lowering health claim for fructose products spells good business prospects, Israeli supplier of the ingredient Galam Group has said.
Claims that people can get ‘hooked’ on certain foods which then makes them obese are overstated, with the result that food addiction is becoming an overly simplistic explanation for overeating, according to a leading expert in psychobiology.
It is hard to fool the brain by providing it with 'energyless' sweet flavours, according to new research in mice that suggests that consumption of zero-calorie sweeteners leads to higher sugar consumption later.
Carbonation alters the brain's perception of sweetness and makes it difficult for the brain to determine the difference between sugar and artificial sweeteners, a new study has found.
Sugar reduction – rather than substitution – is an area that fits well with consumer concerns about sugar, and big brand moves in the area could spur action from smaller players, according to Mintel.
A better understanding of the complex functions that sugar fulfils in a chocolate product is required by manufacturers before they can reliably develop a high-quality sugar-free chocolate that is acceptable to consumers, say researchers.
A new EU-approved health claim for fructose-containing foods and scientific backing of glycaemic index (GI) information on food packaging are the latest signs of a perfect storm of science around low-GI diets, says CEO of Taura Natural Ingredients Peter...
Cereal majors Kellogg and Cereal Partners Worldwide (CPW) are reviewing the UK Department of Health’s (DoH) front-of-pack voluntary labeling scheme, but one nutrition policy expert says they will never sign.
Rising demand in Asia and Africa will drive significant growth in global sugar consumption, according to a new Rabobank report. The report, Global Sugar to 2021, projects global sugar consumption to grow from 166 million tons to 203 million tons in raw...
Changes to sugar policy in the United States enshrined in the 2008 farm bill have destabilized sugar prices and supplies, resulting in higher costs for consumers, manufacturers and now taxpayers, according to a new report from consultancy Agralytica.
When stevia sealed EU novel foods approval in December 2011 it was heralded as the holy grail of sweeteners, but has it lived up to all the hype for chocolate?
Strong consumer demand for sugar-free gum – a ‘sweet’ spot of the industry – will lead to exciting new flavors and nutrient delivery, says ingredient supplier Ingredion, with the company’s new encapsulation matrix opening up product developers’ creativity.
Reducing fat and sugar brings major textural challenges – and for food and drink makers it is always a matter of compromise, according to head of food innovation at Leatherhead Food Research Dr Wayne Morley.
Soaring intakes of sugar-sweetened drinks are associated with increased calorie consumption of other foods such as sweets and pizza in children, warn researchers.
EU sugar quotas have created instability, a sugar producer “oligopoly” and have dealt a “harsh blow” to small-to-medium sized confectioners, according to an independent think tank.
A natural high potency, low calorie, sweetener known as modified monellin protein could have potential uses in the food and beverage industry, say researchers.
Coca-Cola has reformulated Glacéau vitaminwater for the British market by revamping packaging and reformulating its eight-strong range with a stevia-based sweetener that cuts sugar levels by 30% and cuts the calorie count by 30 per bottle.
Flavor trends blending familiar ingredients with formerly exotic tastes such as Asian savory sauces and Mexican caramel will drive food product and restaurant menu innovation in the coming year according to the McCormick Flavor Forecast 2013.
Using tagatose to sweeten food and drink products has taken a step forward as Korean scientists report the ‘first quantitative data on the relationship between the sweetness of tagatose and sucrose over a range of sweetness levels commonly encountered...
Food ingredients and chemicals firm IMCD Benelux has partnered with Tate & Lyle Sugars to supply specialty cane sugar ingredients in Benelux, Germany and Poland.
Learning the lessons from the commercialisation of stevia and monkfruit can help new innovations and the search for new natural sweetening compounds and plant extracts, according to one expert in botanical sourcing.
Chemical distributor Univar has entered into an agreement with Tate & Lyle Sugars to distribute its range of sugar-based sweeteners and texture modifiers across Europe, the company has said.
Rhodia Aroma Performance has introduced a range of intense vanilla flavors that it claims allows manufacturers to differentiate products and mask off-notes.
Israel-based firm Galam Group has said it is tripling its R&D capabilities to provide comprehensive sweetener solutions for food manufacturers – especially as they look to capitalise on the potential of natural sweeteners, the company has said.
The EU Sugar Users Association (CIUS) has welcomed debate on sugar reform scheduled in the European Parliament on Monday, ahead of an EU vote on whether to abolish sugar quotas under Common Agricultural Policy (CAP) reforms.
Extracts from the South African plant Sclerochiton ilicifolius are amongst the ‘most potently sweet naturally occurring substances known’, report scientists from ingredients giant Cargill.
Flavour ingredients supplier Treatt has added two new ingredients to its TreattSweet range, to improve sweet flavours in products containing high intensity sweeteners, including stevia.
Leading cereal bar brands are high in sugar, saturated fats and calories, with one product containing more sugar than a small can of Coke, finds new research.
High purity stevia volume sales at PureCircle have increased by more than 20% year-on-year, PureCircle reported in a pre-close update for the second half of its financial year.
Datamonitor has highlighted ‘all natural’ food and drink trends, including sprouted seeds, grains and beans; natural sweeteners; grass-fed dairy and meat products and eating like a caveman.
FrieslandCampina Kievit has launched a sweet creamer concept that can replace more than 40% of sugar in instant beverages and cut costs for manufacturers.
Israel's beverage behemoth Gan Shmuel Group claims it has developed low sugar pure juices that contain no added ingredients and are undiluted, yet retain a natural, sweet taste.
Flavour systems specialist Sensient Flavors Germany has launched a new line of energy drink compounds for products targeted at ‘mature and health-conscious’ consumers.
The link between sugary drinks and high blood pressure has been cast into doubt after new research revealed sweet drinks are associated with high blood pressure – regardless of whether they are sweetened with sugar or artificial agents.
PepsiCo UK and Britvic claim to have 'won the race' to launch the first UK soft drink containing stevia extract by formulating the high intensity sweetener within a functional water range from the end of April.
Stevia supplier PureCircle says it has secured a range of international patents for its natural flavor modifier NSF-02, which it claims will ensure its customers have exclusive access to the ingredient for enhancing the sweetness of stevia, sugar and...
While stevia is beginning to take off in a number of baked goods and snack categories in the US, Asian and South American markets, some other emerging ‘natural’ sweeteners look ready to take it on in the segment, claims Datamonitor.
The use of alternative low-calorie, high-intensity, sweeteners in bakery products has to face several important challenges in terms of texture before it can effectively replace sugars, say researchers.
It might not have garnered as much publicity as stevia, but monk fruit (luo han guo) “has found a niche within the all-natural market but will hit mass market sooner than stevia in this space”, according to one leading supplier.
